1. After washing the black and white glutinous rice, add water and soak for about 2 hours;
2. Soak the rice dumpling leaves and lotus grass with water (the water is probably less than the rice dumpling leaves, it is best to find a heavy object to hold it down);
3. Cut the meat into small pieces, add salt, chicken powder, pepper and light soy sauce to marinate for about an hour;
4. Rinse the soaked glutinous rice, drain the water, add salt, chicken powder, pepper and light soy sauce, stir well, and then add the meat;
5. Take a soaked rice dumpling leaves and rinse;
6. The head is rolled into a funnel shape, and the bottom of the funnel is tightened;
7. Add a small amount of mixed glutinous rice, and fill the mouth of the funnel after compaction;
8. Tighten both sides of the package. After the remaining zong leaves are folded down to cover the opening of the funnel, the remaining leaves are folded and closed to the corners;
9. Tie the rice dumplings with alpine grass to prevent the rice from leaking when cooking;
10. Order the wrapped zongzi compactly and place it in a pot, and add water that has not been used before; I use the pressure cooker to cook the five-grain key, and it will be stuffy for about 30 minutes after it is cooked;
11. Haha! It's out of the pot! It is best to rinse off with cold water, this will be particularly good for peeling! Let's eat!
